Thai Chicken Curry

Thai Chicken Curry

So here’s my Pesach philosophy, bear with me.

I’m not a fan of all the processed junk that they make to mimic the flavors of year-round-ingredients that people can’t use on Passover – like imitation mustard and caramel-colored brown sauce that they call “soy sauce”. No. Just no.

Passover, to me, is a time to go back to basics and use what’s natural and wholesome. What a way to eat! And that doesn’t have to mean boring and bland chicken and potatoes or 8 days!

It all boils down to the produce – relying on lots of fresh herbs, aromatics and spices to help build a dish from the ground up.

For this recipe, I tried to keep it simple – so while the curry paste is non-traditional it’s doable and not too spicy. And the processed ingredients like almond butter, coconut milk and coconut aminos, are all wholesome and natural. Just the way our Passover should be!

Related Recipes:

peanut chicken curry
panko crusted salmon with almond butter sauce
cucumber salad with almond butter dressing
Almond Butter Tahini

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